1. Before choosing the quick stew or slow stew function, you must first understand the nature of the ingredients and choose the appropriate gear to stew the ingredients.

Generally, white meat such as chicken, duck and fish can use the quick stew function.

2. It is best to stew red meat materials such as cattle and sheep with slow stewing function to ensure the soft taste of the ingredients and make the food more nutritious, which is more suitable for the elderly, children and people with poor digestive function.

3. Soups such as pork bones and beef bones must use the slow stewing function, because if such ingredients do not have enough stewing time to heat, it is difficult to bring the nutrients in the ingredients into play.

Any food can be stewed for good taste, but it should be noted that the water level in the pot must be kept above 50% of the volume of the inner pot, which is an important condition to avoid dry burning.